Tomato Vodka Pasta

Tomato vodka pasta is everything you need in a pasta dish and what better way to enjoy than with a loved one.

Nothing says I love you more than food does. So if you’re staying in for Valentine’s Day this year, why not whip up something a little carb-loaded, saucy and boozy? Ticks all the boxes I think!

The more traditional version of this dish, penne alla vodka used penne pasta; the long, cylinder-shaped tubes with ends cut as a bias. This was a dish that gained popularity in the United States during the 1980’s, becoming a fashionable food selection for the ravenous disco-goer.

Vodka, tomato and cream may seem like an odd combination of ingredients to add to your pasta but trust me, it works well and you’ll be going back for seconds. It’s an essential recipe to have in your repertoire. You can make this pasta sauce in about 10 minutes and it provides a little live-action drama in the way of flames if you’re out to impress someone.

Cook this recipe for yourself, or a group of people – it’s simple enough to be easily altered. Throw in some olives, prawns, peas or sausage to shake things up a little. While you can absolutely revert back penne for this dish, I find that the twist of casarecce supports the sauce well. Alternatively, a long pasta like fettuccine or spaghetti would also work well.

Tomato Vodka Pasta

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Nothing says I love you more than a bowl of something carb-loaded, saucy and boozy.

• Author: Andrea
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 minutes
• Yield: 2 serves 1x
• Category: Savoury
• Cuisine: Dinner

Ingredients

Scale 1x2x3x

• 160g casarecce pasta
• 2 tsp olive oil
• ½ brown onion, diced
• 1 clove garlic, finely diced
• 1 tsp chilli flakes
• ¼ cup (60mL) vodka
• ¾ cup tomato pasta sauce
• ¼ cup cream
• Freshly grated parmigiano reggiano, to serve

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Instructions

1. Cook pasta according to packet instructions. Reserve ⅓ cup starchy pasta water when draining.
2. For the sauce, heat olive oil in fry pan over a high heat. Add onions, garlic and chilli flakes and saute until onions become translucent.
3. Add vodka, cook for 30 seconds before tilting pan and setting liquid alight. This will cook off the alcohol!
4. Add tomato sauce and cream and stir. Reduce heat to low and simmer for 5-10 minutes until sauce has thickened slightly.
5. Add pasta directly to sauce, followed by reserved pasta water. Starchy water will assist the sauce in sticking to your pasta. Toss to combine and allow to cook for a further two minutes.
6. Serve hot, topped with parmigiano reggiano.

Looking for more recipes to make your loved one? Try my sweet potato gnocchi with creamy spinach sauce or blueberry galette.